Look for different kinds of corn and flour tortillas for this quick and easy recipe. It's perfect to make for a crowd, and they are even good after they have cooled. Serve with salsa and sour cream for dipping.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, minced
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 3 cups shredded Pepper Jack cheese
- 12 (10-inch) flour tortillas OR 16 (6-inch) corn tortillas
- 3 tablespoons olive oil
Preparation:
Preheat oven to 250 degrees F. In large skillet, heat 2 tablespoons olive oil over medium heat. Add onion, garlic, bell peppers, and jalapeno pepper; cook and stir until tender, about 7-9 minutes. Drain well, if necessary.
Add chili powder, salt, cumin, pepper, and cayenne pepper and mix well.
Arrange half of the tortillas on work surface. Divide vegetable mixture among the tortillas and top with the cheese. Top with remaining tortillas.
Heat 3 tablespoons olive oil in large skillet. Add quesadillas, a few at a time, and cook until tortillas are crisp on one side, about 4-5 minutes. Carefully turn and cook on second side until crisp and cheese is melted. Remove from skillet and place on serving plate. Cut each into four quarters and serve immediately.
You may want to put the uncut, whole quesadillas on a rack in a roasting pan and keep in the warm oven until they're all cooked. Serve with salsa, sour cream, and guacamole for dipping.
